Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Wow! Heaps of brilliant work.
After 20 straight pages, I cant wait anymore.
Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
Does it where off?
Z > it keeps building up whenever blade meets reactive reactive causing food

I hope I didn't miss what I am about to ask in previous pages.
What colour does pork give?

Z>

Is the chicken to be raw?

Z> read that some used cooked chicken ( proteins) for bluish color
Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?

Z> some steel due to their composition are more reactive.

Can I ruin the blade if I do patina incorrectly?

Z> nope. entire patina can be cleaned off with metal polish like Vim, Jiff or flitz and I use autosol most of time.

have fun..
D

IT seems that in Japan, it is regularly cleaned off after the days use.

Dooood chiillllllll.... You're overthinking things lol. Some people like the aesthetics of a mirror polish and prefer to keep the blade patina free. In Japan it is considered "dirty" so blades are scrubbed religiously at the end of a shift as part of the closing responsibilities.

Wow! Heaps of brilliant work.
After 20 straight pages, I cant wait anymore.
Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
Does it where off?
I hope I didn't miss what I am about to ask in previous pages.
What colour does pork give?
Is the chicken to be raw?
Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?
Can I ruin the blade if I do patina incorrectly?

I'll try to answer your questions. You seem to keep asking the same question many times. Patina is a reaction between the steel and what is being applied to it. If left to long on the blade in raw form (exp. acids) will eat away at the steel.

as for the steel color, it depends on the reaction between the two, blue, and white both take different colors with the same reactions.

No you will not get any reaction from stainless steel.

When you have patina on a blade it will slowly rub off, but also creating new as the slice goes through. This will leave different colors as to the time of when it was created.